Cream of peas and beans with lemon chicken meatballs

Cream of broad beans and peas with delicious chicken meatballs with lemon. Even today a dish a little fusion, that puts together a creamy vegetable soup, in this case, fresh peas and broad beans, with soft and delicate lemon chicken meatballs. I will tell you, I serve it warm as an appetizer in very small amount, but of course you can also serve it as a main dish in a light dinner or as a main dish abounding a little. It is a mild but flavorful dish and the aroma of grated lemon rind smells wonderfully. This recipe, along with other 7 chicken recipes, You can find it on the Web site Vivailpollo, for which I made of the dishes in combination with different countries ahead of the football World Cup.

Ingredients for 4 people:

  • 300 grams of fresh peas net of skins
  • 200 grams of fresh beans net of skins
  • a fresh onion
  • 6 Tablespoons extra virgin olive oil
  • salt and pepper
  • 30 grams of rice soup
  • 2 tablespoons cream (Optional)
  • vegetable broth as required or, If you don't have, water
  • for the chicken meatballs
  • 250 grams of chicken breast
  • grated zest of one lemon
  • Marjoram and lemon thyme as required
  • breadcrumbs as required
  • an egg
  • 50 grams of grated Parmesan cheese
  • salt and pepper
  • a pinch of nutmeg

For the meatballs, put it in the blender on Diced Chicken, the egg, lemon zest, Parmesan and blend. Pour the mixture thus obtained in a bowl, season with salt, pepper and add the nutmeg, lemon zest and finely chopped herbs; mix all the ingredients by adding so much bread crumbs as needed to obtain a well blended, workable but soft, not too dry. With hands slightly wet form small meatballs, When an olive, and set aside.

For the soup, Sauté the onion, finely chopped in extra virgin olive oil, When it has withered combine peas and broad beans, Brown, season with salt and pepper and add two cups of vegetable broth or water and rice: When the soup comes to a boil, combine the chicken patties and cook for 15 minutes, carrying all baking. Using a slotted spoon, remove the chicken from the soup and keep hot.

Blend the soup with the mixer and, If the cream is not dense enough, make her narrow sa over low heat until it reaches the desired consistency. If you like, You can season it with two tablespoons of cream that will make it softer. Season with salt and pepper.

Serve the hot soup, garnish the dish with the chicken meatballs and by spraying it with a drizzle of extra virgin olive oil.

 

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